ALMOND PASTA RISOTTO

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Sprinkle with fresh basil for a fresh finish.

Prep time:  15 minutes
Cook time:  45 minutes

Servings: 6

INGREDIENTS

  • 2 tablespoons butter

  • 1 cup sliced and coarsely chopped shallots

  • 1 1/2 cups ditalini or small shell pasta

  • 1 teaspoon dried basil

  • 2 cups Mariani Original Unsweetened or Original

    Walnutmilk

  • 2 cups chicken stock or reduced-sodium broth

  • 1 cup sliced fresh asparagus

  • 1 cup coarsely chopped broccoli

  • 1/2 cup white wine

  • 1/2 cup shredded Parmesan cheese, plus extra for topping

  • 1/2 cup Mariani Sliced Almonds or Chopped Walnuts, toasted

 INSTRUCTIONS

  1. Melt butter in a medium saucepan over medium heat.

  2. Add shallots and cook for 5 minutes.

  3. Reduce heat to low and add pasta and basil, then add 1 cup of Walnutmilk and broth at a time, cooking and stirring until liquid has been absorbed before adding more.

  4. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender.

  5. Stir in cheese and nuts.

Nutritional analysis per serving:

Calories: 250, Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 370mg, Potassium: 305mg, Carbohydrates: 25g, Fiber: 3g, Sugar: 3g, Protein: 7g, Vitamin A: 20%, Vitamin C: 25%, Calcium: 25%, Iron: 15%

Yield: 6Pin it

ALMOND PASTA RISOTTO

Sprinkle with fresh basil for a fresh finish.

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:

  • 2 tablespoons butter
  • 1 cup sliced and coarsely chopped shallots
  • 1 1/2 cups ditalini or small shell pasta
  • 1 teaspoon dried basil
  • 2 cups Mariani Original Unsweetened or Original Walnutmilk
  • 2 cups chicken stock or reduced-sodium broth
  • 1 cup sliced fresh asparagus
  • 1 cup coarsely chopped broccoli
  • 1/2 cup white wine
  • 1/2 cup shredded Parmesan cheese, plus extra for topping
  • 1/2 cup Mariani Sliced Almonds or Chopped Walnuts, toasted

instructions

  1. Melt butter in a medium saucepan over medium heat. 
  2. Add shallots and cook for 5 minutes. 
  3. Reduce heat to low and add pasta and basil, then add 1 cup of Walnutmilk and broth at a time, cooking and stirring until liquid has been absorbed before adding more. 
  4. Towards the end of cooking when pasta is still slightly soupy, stir in wine and vegetables and cook for 4 to 5 minutes more or until vegetables are crisp-tender. 
  5. Stir in cheese and nuts.

Calories

250

Fat

11g

Sat. Fat

4g

Carbs

25g

Protein

7g

Sugar

3g

Cholesterol

15mg

Sodium

370mg

Potassium

305mg

Fiber

3g

Vitamin A

20%

Vitamin C

25%

Calcium

25%

Iron

15%

Trans Fat

4g
Created using The Recipes Generator
Heather Orr-Martinez